Summer cocktail recipes

Written by David Thomas

So what a fantastic time for me to start writing an alcohol column for The Yorker. This week I will be guiding you through the rather tricky decision of which cocktails to make at your all day barbeque.

Cocktails are a fantastic option for an outside gathering with a big group of people. You can add any ingredients into a jug, make sure it is sweet enough and anyone will drink it. Try following some of my recipes, however, and I am sure you will enjoy your alcohol that little bit more.

Firstly how about a popular one? A Sea Breeze mixes equal measures of vodka and grapefruit juice topped up with one and a half times that measure of cranberry juice. Serve with plenty of ice and a wedge of lime in a tall glass for a great thirst quencher.

Another favourite of mine is the Singapore Sling. This was invented at the Raffles Hotel in Singapore – but the recipe they use there is far too complicated to make it worthwhile mixing when you could be out in the sun. Use my simpler method and you will get the great taste at half the hassle. Mix 2 measures of gin with 2/3 measure of cherry brandy, 2/3 measure of Cointreau, the juice of 1 lemon and 1 tablespoon of caster sugar. Add this to a glass with plenty of ice and top up with soda water if the mix is too strong. With this drink you can get a taste of Singapore in sunny York, and I have to tell you it might just make you feel better about the seven months of rain we’ve had this year so far.

Now this one is perfect for when we have a really scorching hot day. Make a gin and tonic according to how strong you like it, add a slice of lemon and then drop in a couple of scoops of lemon sorbet. A cross between a drink and a dessert – what is there not to love?

No barbeque would be complete without the obligatory jug of Pimm’s. The traditional recipe is one part Pimm’s and 3 parts lemonade with chopped up orange, lemon, apple, cucumber and mint. But from looking at many different recipes for the drink it appears that mint and cucumber are the only compulsory elements, and then you should just add whatever else you have in your cupboard. I suggest that lime, grapes and cherries would all taste great in your Pimm’s. Just remember to put the lemonade in first and then the Pimm’s, as otherwise the lemonade will really froth up.

Maybe a jug of Pimm’s is too dull for your barbeque. Or maybe you have had enough of the drink already but are stuck with half a bottle of the stuff. Well worry not because Pimm’s and lemonade is not the only option. I would recommend trying Pimm’s mixed with real lemonade – the kind of stuff actually squeezed from lemons that American kids sell for 25 cents. Or how about substituting the lemonade for Champagne – this is actually a real cocktail called the Pimm’s Royale. Cava will do just as well. Pimm’s is actually a very versatile drink – you can try making a Pimm’s Deuce by adding orange juice and cranberry juice to a shot of Pimm’s. Or a Pimm’s Sundowner mixes Pimm’s, tonic and lemon peel.

If you’re feeling really adventurous you could try making your own Pimm’s. James Pimm invented the original drink by mixing gin, quinine and other secret ingredients so there’s no reason we can’t try and emulate his discovery. I am informed that adding equal amounts of gin, sweet vermouth and dry vermouth together will emulate the taste – but it sounds pretty lethal to me, mind you, having said that I’m pretty sure all these sound pretty lethal one way or the other. Enjoy.

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